Chemistry of Korean Foods and Beverages

Choon H. Do

Chemistry's Role in Food Production and Sustainability

Mary Virginia Orna

Food Security for Rural Africa

Terry Leahy

Taste of Home Soups, Stews and More

Taste of Taste of Home

Few things warm the soul like a bowl of comforting soup, heartwarming stew, stick-to-your-ribs chowder or family-favorite chili.

Food

Jennifer Clapp

We all need food to survive, and forty percent of the world's population relies on agriculture for their livelihood.

Vegetable Production and Value Chains in Mongolia

Asian Development Asian Development Bank

Food Process Engineering

F. Xavier Malcata

Food process engineering: safety assurance and complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane.

Development of Packaging and Products for Use in Microwave Ovens

Matthew Lorence

Development of packaging and products for use in microwave ovens, second edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspects in a detailed and systematic way.

Manger en ville

Audrey Soula

Analysis of Pesticides in Food and Environmental Samples Second Edition

Jose L. Tadeo

Ambient Mass Spectroscopy Techniques in Food and the Environment

Leo M. L. Nollet

Ambient mass spectrometry--that is the use of mass spec but in the atmospheric environment--has been widely employed in food and environmental analysis.

Hunger and Poverty in South Africa

Jacqueline Hanoman

Ultraviolet Light in Food Technology

Tatiana Koutchma

Cooking As a Chemical Reaction

Z. Sibel Ozilgen

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena.

Nanoencapsulation of Food Ingredients by Specialized Equipment

Seid Mahdi Jafari

Around the World in 80 Food Trucks - Lonely Planet

Lonely Planet Food Staff

Nourishing the Nation

Venetia Johannes

Daily Bread

Gregg Segal

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

Food and Beverage Management

John Cousins

Easing Transition in Southern Africa

Slater, Charles C.

Global Initiatives for Waste Reduction and Cutting Food Loss

Aparna B. Gunjal

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production.

Food Hydrocolloids

Martin Glicksman

First published in 1982, this three-volume set explores the value of hydrocolloids in food.

Food Security Policy, Evaluation and Impact Assessment

Sheryl. L. Hendriks

This book offers an essential, comprehensive, yet accessible reference of contemporary food security discourse and guides readers through the steps required for food security analysis.

Horse Who Came to Dinner

Glenn Taylor

Food and Beverage Cost Control

Lea R. Dopson

Professional foodservice managers are faced with a wide array of challenges on a daily basis.

Food for Dissent

Maria McGrath

In the 1960s and early 1970s, countercultural rebels decided that, rather than confront the system, they would create the world they wanted.

Food Molecular Microbiology

Spiros Paramithiotis

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective.

Food Routes

Robyn Metcalfe

Food Agriculture and Development in the Pacific Basin

Jennifer McCoy

Food Hydrocolloids

Martin Glicksman

First published in 1982, this three-volume set explores the value of hydrocolloids in food.

Advances in Processing Technologies for Bio-Based Nanosystems in Food

Óscar L. Ramos

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products..

Global Markets for Processed Foods

Daniel Pick

This book is based on the proceedings of a conference held in june 1996 under co-sponsorship of the international agricultural trade consortium and the retail food industry center.

Natural Food Colorants

Gabriel J. Lauro

Food and the City

Ina Yalof

Introducing the Sociology of Food and Eating

Anne Murcott

This textbook equips students with the ability to analyze and think critically about contemporary food topics.

Food Values in Europe

Valeria Siniscalchi

What can a focus on approaches to food practices in europe tell us about the communities and cultures that exist there?

Regional Cooperation for Sustainable Food Security in South Asia

Nagesh Kumar

This volume foregrounds the importance of regional cooperation in the context of food security challenges in south asia.

No Foreign Food

Richard Pillsbury

Food in Global History

Raymond Grew

Social scientists have studied foods in many different ways.

Routledge Companion to Literature and Food

Lorna Piatti-Farnell

The routledge companion to literature and food explores the relationship between food and literature in transnational contexts, serving as both an introduction and a guide to the field in terms of defining characteristics and development.

Food and Culture in Contemporary American Fiction

Lorna Piatti-Farnell

Establishing an interdisciplinary connection between food studies and american literary scholarship, piatti-farnell investigates the significances of food and eating in american fiction, from 1980 to the present day.

Routledge Handbook of Food As a Commons

Jose Luis Vivero-Pol

This handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning.

Hyperspectral Imaging Analysis and Applications for Food Quality

N. C. Basantia

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters.

Handbook of Food Crime

Allison Gray

Death on the menu

Lucy Burdette

When a killer strikes just before flan time, beloved food critic hayley snow is forced to sniff out the killer before someone else bites the dust.

Handbook of Food Engineering

Dennis R. Heldman

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important.

Food, Ecology and Culture

John R. K. Robson

First published in 1980.

CRC Handbook of Food, Drug, and Cosmetic Excipients

Susan C. Smolinske

Crc handbook of food, drug, and cosmetic excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives.

Food Studies Units 3 and 4 2019

Glenis Heath

Edible ensembles

Gretchen Röehrs

Food Retailing and Sustainable Development

Laure Lavorata

Handbook of Halal Food Production

Mian N. Riaz

Until now, books addressing halal issues have focused on helping muslim consumers decide what to eat and what to avoid among products currently on the market.

Improving Food Quality with Novel Food Processing Technologies

Özlem Tokuşoğlu

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable .

Localizing Global Food

Agni Kalfagianni

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